No-Bake Peanut Butter Oatmeal Sandwich Cookies
Oatmeal sandwich cookies made easy—no-bake, chewy, and irresistibly creamy with peanut butter and oats. The ultimate homemade treat!
Equipment
- Medium saucepan (for warming peanut butter mixture)
- Mixing bowl (for filling)
- Whisk or electric mixer (for filling)
- Spoon or small cookie scoop (for shaping cookies)
- Parchment paper
- Baking sheet or tray (for chilling)
- Small microwave-safe bowl (for melting chocolate)
- Spatula (for mixing and spreading)
- Measuring cups and spoons
- Refrigerator
Ingredients
- 1 cup creamy peanut butter
- ½ cup honey or maple syrup
- ¼ tsp salt optional
- 2 ½ cups quick oats
- ½ cup shredded coconut optional, for texture
- ½ cup semi-sweet chocolate chips for drizzle
- 1 tbsp coconut oil for melting chocolate
- ½ cup cream cheese softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup caramel sauce optional, for layering
Instructions
- In a medium saucepan over low heat, stir together peanut butter, honey, and salt until smooth and warm. Remove from heat.
- Add oats and shredded coconut to the peanut butter mixture, stirring until fully coated. Let the mixture cool for 5–10 minutes.
- Scoop tablespoon-sized portions and press them into flat rounds on a parchment-lined tray. Chill in the fridge for 15 minutes to firm up.
- For the filling, beat cream cheese, powdered sugar, and vanilla until fluffy. If desired, gently swirl in caramel sauce for an extra layer of flavor.
- Spread a spoonful of filling between two chilled oatmeal rounds, pressing lightly to form a sandwich.
- Melt chocolate chips with coconut oil, then drizzle over the cookies. Sprinkle with extra coconut if you like. Chill again for 10 minutes before serving.
